Pear Almond Tart Recipe

Pear Almond Tart Recipe

This Pear Almond Tart Recipe uses either fresh pears or canned pears!  I love that because that means I can make it any time of year using canned pears and it tastes just as good. I made this last year for Thanksgiving and it was a big hit with everyone! While this recipe has a lot of steps, if you enjoy baking give this one a try!

Ingredients:

• 2 Tablespoons All-Purpose Flour, Plus More For Work Surface
• 1 Disk Pate Brisee
• 1 Cup Blanched Almonds
• 3/4 Cup Confectioners Sugar (Powdered Sugar)
• 1/2 Cup Unsalted Butter, Chilled, Cut Into Small Pieces
• 1 Large Egg
• 1 Teaspoon Salt
• 1/2 Teaspoon Pure Almond Extract
• 1/2 Cup Apricot Jam
• 8 Large Canned Pear Halves, Well Drained, Patted Dry, Thinly Sliced Lengthwise – OR– 4 Fresh Pears, Peeled, Cored And Thinly Sliced Lengthwise

Directions:

1. Preheat the oven to 375 degrees.
2. On a lightly floured surface, roll dough to a 12-inch round.
3. Fit dough into a 9-inch removable bottom tart pan lifting into and pressing up sides.
4. Cut off excess dough by rolling your rolling pin across the edge of the tart pan.
5. Place prepared tart pan on a rimmed cookie sheet and bake in preheated oven for 5 minutes.
6. In a food processor pulse almond and sugar until finely ground.
7. Add butter, egg, flour, salt and almond extract and process until well combined.
8. In the bottom of your tart shell spread 1/4 cup apricot jam.
9. Spread almond filling over; chill for 15 minutes.
10. Arrange pear slices on top in a circular pattern starting at the outside edge working your way to the center.
11. Bake for 40 to 45 minutes until crust is golden brown and almond filling is puffed and set.
12. Transfer tart, being careful not to push up on the removable bottom of the tart pan, to a wire cooling rack and cool completely in the pan.
13. Once cooled, remove tart from pan.
14. Melt remaining 1/4 cup apricot jam and brush over tart.

Serves: 8-16 depending on how large or small you slice the tart.

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